Homemade Sesame Egg Tofu

 

Fry sesame tofu 

Homemade Sesame Egg Tofu  

(Recipe adapted from Honey Bee Sweets or Table for 2)

Ingredients: 
500ml homemade sesame soy milk (using Joyoung maker)

6 large eggs

1/4 tsp salt

1 tsp of corn flour mixed with 1 tbsp water

Method: 

1. Crack all six eggs in a large bowl, add salt & beat it up lightly. Pour in the soy milk & stir gently to blend well.

2. Add in the cornflour mix & stir well. Strain the whole mixture & set aside for use later. 

3. Get ready the steamer. Line cling wrap on steaming container. Pour the soy milk mixture in carefully. Then cover it with another cling wrap which will prevent the steam water from dripping over the tofu.

4. Steam at low fire for 30mins. Let cool completely before removing & cutting it.

Fry tofu cooked in homemade chilli paste

I totally agree with BeeBee that homemade tofu are definitely much more tastier & flavorful!

Orange Sponge Cake

Orange Sponge Cake  

(Recipe adapted from Nasi Lemak Lover)  

Ingredients:

25g corn oil

35g fresh squeeze orange juices
3 eggs  
80g sugar
100g plain flour
1/4tsp fine salt  
1 orange zest 

Method: 

1. Mix corn oil & orange juices together, set aside.

2. Mix flour & salt together, sift them twice, set aside.

3. Put eggs into a mixing bowl & add in sugar, beat it till pale, thick & fluffy.

3. With mixer running at lowest speed, add in orange zest & flour slowly. Add in corn oil & orange juices. Remove mixing bowl, use a spatula to fold the batter till well combined.

4. Pour batter in a lined 12 holes muffin pan. Bake @ pre-heated oven @ 170C for 20mins.

Date & Zucchini Loaf

Date & Zucchini Loaf  
(Recipe adapted from My Little Space)

Ingredients :
90g Liv unsalted butter, softened
130g brown sugar
2 large eggs
215g plain flour
2 tsp baking powder
2 Tbsp milk
2 Tbsp lime juice
1 lemon zest
1 cup shredded zucchini
10 pcs seeded dates, cut into cubes

Method:
1. Cream butter & sugar until fluffy. Add in eggs & beat till well mixed.
2. Stir in the remaining ingredients & mix well.
3. Pour batter to pan & bake at preheated oven @ 150C for 30mins, then 180C for 15mins.

Yam Flaky Mooncake 芋頭酥

Yam Flaky Mooncake 芋頭酥

(Recipe adapted from Jane's Corner) 

Ingredients: (Makes 12)

Water dough: 

200g flour

15g icing sugar

70g shortening

90g cold water

*Combine all ingredients to form a soft dough. Cover & rest for 40mins. Divide into 60g each.

Oil dough

150g flour
10g yam powder

80g shortening

*Combine all ingredients to form a soft dough. Cover & rest for 40mins. Divide into 40g each.

yam paste fillings divide into 30g each

Method:
1. Flatten water dough & wrap a oil dough into it. Repeat till finished.
2. Roll out the dough . Next, roll the dough into a swiss roll. Rest 10 mins.
3. Repeat (2) & rest another 20 mins.
4. Cut the dough into 2 to get 12 portions all together.
5. Flatten the dough & roll out into a round shape.
6. Wrap in yam filling & seal it tightly. Seal edge facing downwards.
7. Place on baking tray & bake in preheated oven 170C for 25mins.

Pumpkin Sesame Bread

Pumpkin Sesame Bread  

(17 hrs pre-fermented sponge dough recipe adapted & modify from Vivian Pang Kitchen)  

Ingredients:
17 hours pre-fermented sponge dough
¼ tsp instant yeast
75g water
75g bread flour
**Add yeast, water & flour into a container. Mix with spatula till well combined. Cover & leave at room temperature for an hour. Keep inside refrigerator for another 16 hours before used. 

Main dough 
20g sugar 
100g pumpkin puree
175g bread flour
1/2 tsp instant yeast
1 Tbsp black sesame

15g Liv salted butter 

Methods:
1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter & knead till form smooth & elastic. Proof for 1hr.

2. De-gas dough & transfer on a lightly floured surface. Shape into round & set aside to rest for 10mins. Roll out the dough into rectangle shape with rolling pin. Then, roll up like swiss roll. Place into lined baking tin.

3. Prove for 1hr. Bake in preheated oven at 160C for 45mins.

Nutella Pudding

Nutella Pudding 
(Recipe adapted & modify slightly from Let's get workking)    

Ingredients: 

200ml soy milk + 2 heap Tbsp nutella

1.5 tsp gelatin + 2 Tbsp water (microwave till melts)

chocolate cake crumbs 

Method: 

1. Mix nutella with soymilk. Add in gelatin mixture.

2. Pour mixture into cups. 

3. Chill in fridge till set. Add cake crumbs on pudding & stick in a stalk of plant in the centre & serve.

Chestnut Loaf Cake

Chestnut Loaf cake 

(Recipe adapted & modify from Yue's handicrafts)  

Ingredients 
Sweetened Chestnuts

100g chestnuts, chopped

60g water

40g sugar

20g rum

*Combine all ingredients & leave to stand for 2-4 hours.

Cake

100g sweetened chestnuts

100g Liv unsalted butter, soften

70g icing sugar

2 eggs, separated

100g chestnut puree

100g plain flour

1/2 tsp baking powder

1/4 tsp soda

1 tbsp rum 

Chestnut Cream

100g chestnut puree

40g Liv unsalted butter, soften

1 tbsp rum

*Combine all ingredients together

Method:  
1. Sift plain flour, baking powder & soda.

2. In a large bowl, whisk butter with 30g of sugar until light & fluffy.

3. Beat in egg yolks, one at a time, until smooth.

4. Blend in chestnut puree & rum, mix until smooth.

5. In another bowl, whisk egg whites until foamy then add in remaining sugar gradually, then whisk to soft peaks.

6. Add 1/3 egg whites into chestnut batter, fold in gently.

7. Sift in flours, fold gently to mix.

8. Add the remaining egg whites & fold until smooth.

9. Add chestnut pieces & rum.

10. Bake in a preheated oven @ 160C for 40mins.

Kinako Loaf

Kinako Loaf

Ingredients
200g bread flour
50g kinako
1 tsp yeast
1/4 tsp salt
20ml oil
1 Tbsp sugar
150ml milk
2 tsp black sesame 

*Direct method

香兰巧克力豆戚风

Pandan Chocolate Chips Chiffon

(Recipe adapted & modify slightly from Min) 

Ingredients
(A)
1/2 Tbsp Pandan paste 
45g Corn oil
80ml milk
5 egg yolks
65g plain flour
50g chocolate chips

(B)

5 egg whites

65g sugar

Method: 

1. Mix all ingredients (A) together in a bowl & set aside.

2. Using electric mixer, beat egg white & sugar till soft peak.

3. Using spatula, mix together (1) & (2) till combine. Add in chocolate chips. 

4. Pour in chiffon pan. Bake in oven at 160C for 45mins. Invert the cake after baking.

Coconut Tea Cakes

This post is sponsored by LIV butter. Try a Liv butter today!

Coconut Tea Cakes  

(Recipe adapted & modify from Passionate About Baking)  

Ingredients:
200g butter
100g caster sugar
4 eggs
6 Tbsp pandan juice (milk & pandan leaves blend together & sift)
200g cake flour + 2 tsp baking powder
60g dessicated coconut

Method:
1. Using a whisk, beat butter & sugar until light & fluffy.
2. Add in egg, one at a time, beating thoroughly after each addition.
3. Add in sifted flour & pandan juice alternately. 
4. Add in dessicated coconut & mix well.
5. Scope the batter into the cupcake cases. Bake in preheated oven @ 170C for 20mins.